Buttery Breakfast Biscuits
Start your mornings on a deliciously warm and flaky note with these irresistible Buttery Breakfast Biscuits! Featuring a perfect balance of richness and fluffiness, this quick and easy recipe combines pantry staples like all-purpose flour and cold buttermilk with the game-changing technique of folding the dough for beautiful, tender layers. A brush of melted butter adds a golden finish to these homemade biscuits, making them an ideal companion to your favorite jams, honey, or savory breakfast dishes. Ready in under 30 minutes and yielding eight delightful servings, these biscuits are your go-to recipe for a comforting, made-from-scratch breakfast experience.
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Recipe Information
Ingredients
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1 tablespoon granulated sugar
- 0.5 teaspoons salt
- 0.5 cups cold unsalted butter
- 0.75 cups cold buttermilk
- 2 tablespoons butter (for brushing, optional)
Instructions
Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
In a large mixing bowl, whisk together the all-purpose flour, baking powder, sugar, and salt until evenly combined.
Cut the cold butter into small cubes. Using a pastry cutter, two knives, or your fingers, work the butter into the dry ingredients until the mixture resembles coarse crumbs with pea-sized pieces of butter.
Make a well in the center of the dry ingredients and gradually pour the cold buttermilk into the bowl. Use a fork to stir just until the dough comes together. Be careful not to overmix.
Turn the dough out onto a lightly floured surface and gently pat it into a rectangle about 1-inch thick. Fold the dough in half over itself and pat it back out. Repeat this process 2-3 times to create flaky layers.
Using a round biscuit cutter (about 2.5 inches in diameter), cut out biscuits by pressing straight down. Avoid twisting the cutter, as this can seal the edges and prevent the biscuits from rising properly. Gather the scraps, reshape, and cut again as needed.
Place the biscuits on the prepared baking sheet, spacing them about 1 inch apart. If desired, brush the tops with melted butter for an extra golden finish.
Bake in the preheated oven for 10-12 minutes, or until the biscuits are golden brown on top and cooked through.
Remove from the oven and let cool slightly before serving. Enjoy with your favorite breakfast spread, or simply as they are!
Nutrition Facts
Calories |
264 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 15.6 g | 20% | |
| Saturated Fat | 9.8 g | 49% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 41 mg | 14% | |
| Sodium | 372 mg | 16% | |
| Total Carbohydrate | 26.7 g | 10% | |
| Dietary Fiber | 0.8 g | 3% | |
| Total Sugars | 2.8 g | ||
| Protein | 4.1 g | 8% | |
| Vitamin D | 0.5 mcg | 3% | |
| Calcium | 34 mg | 3% | |
| Iron | 1.2 mg | 7% | |
| Potassium | 65 mg | 1% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
